Demonstrate the use of cost and pricing processes

Diploma in Hospitality Management - Unit 5 Food and Beverage Operations Management - level 5

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Task B:

Question 1: Discuss the use of financial statements in food and beverage operations (2.1)

Question 2: Demonstrate the use of cost and pricing processes (2.2)

Question 3: Analyse the purchasing process (2.3)

Question 4: Compile food and beverage menus for a hospitality event (3.1)

Question 5: Justify the selection and suitability of recipes for menus (3.2)

Task C:

Question 1: Plan a food and beverage service for a hospitality event within an agreed budget (4.1)

Question 2: Implement the planned service maintaining standards of quality and health, safety and security (4.2)

Question 3: Evaluate factors to determine the success of the service, making recommendations for improvement (4.3)

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